Banana, Tahini and Cocoa Marble Cake

• 280gvery ripe banana, peeled weight
• 2large eggs
• 150gcaster sugar
• 90mllight olive oil
• 1 tspvanilla extract
• 200gplain flour
• 2 tspbaking powder
• Fine salt
• 60gtahini
• 20gcocoa powder
• 30mlmilk
• 2 tbspsesame seeds

Method

1. 1Heat the oven to 170°C fan. Oil and line a 900g loaf tin with baking paper, leaving a little overhang so the cake lifts out cleanly.
2. 2Mash the banana smoothly in a large bowl. Whisk in the eggs, caster sugar, olive oil and vanilla for 1 minute until glossy and evenly combined.
3. 3Add the flour, baking powder and a pinch of fine salt. Fold just until no dry flour remains; overworking it will make the loaf heavy.
4. 4Spoon roughly one-third of the batter into a second bowl. Stir in the tahini, cocoa powder and milk until smooth and dark, with no streaks of dry cocoa.
5. 5Spoon half the banana batter into the lined tin, then add the cocoa-tahini batter in thick dollops. Cover with the remaining banana batter and drag a table knife through the mixture 4 or 5 times to marble it. Do not keep stirring or the pattern will disappear.
6. 6Scatter over the sesame seeds, pressing them very lightly into the surface. Bake for 50-55 minutes until deeply golden and a skewer pushed into the centre comes out with a few moist crumbs rather than wet batter.
7. 7Leave the cake in the tin for 20 minutes until firm enough to handle, then lift it onto a rack. Cool for a further 15 minutes until warm rather than hot before slicing; the swirl will set as it cools.

Per serving

kcal

310

protein

5.9g

fibre

2.8g

carbs

40.3g

fat

14.8g